Lemon Pudding Pie


Ingredients: 1 pch cream of tartar,2 extra large egg whites at room temperature,3 extra large egg yolks at room temperature,3 tablespoons plus 2 teaspoons all-purpose flour,1 cup granulated sugar,cup freshly squeezed lemon juice – strained,2 teaspoons finely grated lemon rind,1 cup light cream at room temperature,1 fully baked 9″ pie shell,90 grams Unsalted butter, (3 oz)

  1. Cream butter well in large mixing bowl.
  2. Add 3/4 cup sugar in 2 additions,beating 1 minute after each portion added.Blend in the egg yolks,1 at a time,beating well after each addition.Beat in the lemon juice and rind;beat in flour and cream. Beat egg whites on moderately high speed in small deep bowl until frothy.
  3. Add cream of tartar;continue beating until soft peaks form.
  4. Add remaining 1/4 cup sugar;beat until firm but moist peaks form.Stir in small spoonful of the egg whites into lemon mixture; then fold in remaining egg whites. Gently,pour filling into baked pie shell.
  5. Bake @ 400 degrees 10 minutes,reduce oven temperature to 350 degr


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